Tropical crumble muffins

50 MINUTES | MAKES 12 | EASY

wholemeal plain flour 275g

traditional oats 100g

flaked coconut 30g

maple syrup 70ml

ground flaxseeds 1 tbsp

bananas 2 ripe

coconut milk 150ml

baking powder 2 tsp

bicarbonate of soda ½ tsp

ground cardamom ¼ tsp

ground cinnamon ½ tsp

pineapple in juice 250g tin, drained and chopped

1 Heat the oven to 190C/fan 170C/gas 5. Line a standard 12-cup muffin tin with muffin cases. Tip 25g of the flour, 20g of the oats and all the coconut flakes into a large bowl and stir together with a pinch of salt. Add half the maple syrup and stir with a fork until combined. Set aside – this is your topping.

2 To make the flax egg, combine the flaxseeds with 3 tbsp of water in a small bowl. Let it sit for about 5 minutes until thickened. Mash the bananas in a medium bowl and whisk in the flax egg, coconut milk and the remaining maple syrup.

3 Whisk together the remaining flour and oats in a large bowl with the baking powder, bicarb, cardamom and cinnamon with a pinch of salt. Pour the wet ingredients into the dry and stir together until just combined. Fold in the pineapple.

4 Divide the batter between the muffin cases, then top the muffins with the crumble mixture. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Leave to cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.

PER SERVING 192 kcals | fat 5.1G saturates 3.4G | carbs 30.1G | sugars 8.5G fibre 3.9G | protein 4.5G | salt 0.3G